Did you know that in most baked goods, cornstarch can be substituted for an egg?  It's true!  

1 egg= 1Tbsp cornstarch + 3Tbsp water

An amazing friend told me about this because she said that her mom used to do this when they would run out of eggs on a Sunday and they couldn't go to the store.  I have tried it on pancakes, cakes, cookies, and breads and it has worked perfectly on everything so far.  This is what I made yesterday for some dinner guests.   No eggs and No milk products in this recipe:

Snickerdoodles

1 1/2 cups sugar

1/2 cup Nucoa Margarine (a brand of margarine sold in many stores including Albertsons and Ralphs that is milk free)

1/2 cup shortening

2 Tablespoons of cornstarch mixed with 6 Tablespoons of water

2 3/4 cups of flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup sugar

2 teaspoons cinnamon

Heat oven to 400 degrees F.  Mix sugar, nucoa margarine, shortening, and cornstarch/water mix in a large bowl.  Stir in flour, cream of tartar, baking soda, and salt.  Shape dough into 1 1/4 inch balls.  Mix 1/4 cup of sugar with cinnamon.  Roll balls in cinnamon sugar mixture.  Place 2 inches apart on an ungreased cookie sheet.  Bake 6-10 minutes (baking times vary according to oven and elevation.  Mine usually take about 7 minutes but I always check them after 6 minutes)

Now, if you don't have any allergies and you want this snickerdoodle recipe (there are none better in existence, this once takes the cake so believe me, you want this recipe), you can use 1/2 cup of butter or any kind of margarine instead of the milk free Nucoa, and you can use 2 eggs instead of the water/cornstarch mixture.  Believe me, they are good the milk/egg free way and the milk/egg way.  Our house guests ate 4-6 (milk and egg free) cookies each and my husband and I ate even more than that.  Jif has been asking for them all day today and exclaimed "I love cookies!" during his consumption of it.